Laurie’s Dairy Free Coconut Milk Mousse
Servings |
servings
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Ingredients
Ingredients
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Instructions
- Place coconut milk in the refrigerator for a few hours or overnight so that the cream (the fatty delicious part) hardens, separates and rises to the top.
- Open cans and scoop out this hardened cream, placing in a large glass or stainless steel mixing bowl. You won't need the remaining liquid at the bottom of the can for now, but save it for use in other recipes. (I use it for my berry smoothies.)
- Using a hand held mixer on low speed; slowly start to whip the coconut cream (using the same techniques you would for regular dairy cream).
- Add cocoa, honey and vanilla extract and gradually work to a higher speed until ingredients are well combined and you have incorporated enough air for desired texture.
- Top with a handful of fresh berries and serve immediately. Mousse will also keep well in the refrigerator for several days.
Recipe Notes
I topped the chocolate mousse with SO Delicious Dairy Free Coco Whip—sooo good!